Baba Ganouj (Eggplant Salad With Tehina) Recipe π
Overview:
Baba Ganouj, a delightful Middle Eastern eggplant spread/salad, is a tantalizing blend of smoky flavors with a hint of garlic. This dish is a true culinary delight, offering simplicity in preparation and an explosion of taste. Perfect for gatherings or as a savory snack, it pairs beautifully with warm pita bread, creamy hummus, rich tehina, and a refreshing Israeli salad. Dive into the world of Middle Eastern cuisine with this exquisite Baba Ganouj recipe!
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Servings: Approximately 2 cups
- Calories per serving: 246.1
- Rating: ββββ (4.0/5.0)
- Review Count: 2
Ingredients:
- 3 garlic cloves π§
- 1 large eggplant π
- 4 tablespoons tahini
- 1 tablespoon lemon juice π
- 1/2 teaspoon cumin
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat Oven: Preheat your oven to 470Β°F (245Β°C). |
| 2 | Prepare Eggplant: Using a fork, prick the skin of the eggplant in 3-4 places. Place the eggplant on foil and into the preheated oven. Roast for 30-40 minutes, turning it frequently. |
| 3 | Check Doneness: The eggplant is ready when its skin is charred and wrinkled, indicating it’s cooked through. |
| 4 | Cool Eggplant: Remove the roasted eggplant from the oven and allow it to cool down. |
| 5 | Remove Flesh: Once cooled, scoop out the eggplant flesh, discarding the skin and any excess juice. |
| 6 | Prepare Garlic: Place the garlic cloves in a food processor and mince them finely. |
| 7 | Blend Ingredients: To the minced garlic, add the roasted eggplant flesh, tahini, lemon juice, and cumin. Process the mixture until smooth and creamy. |
| 8 | Adjust Consistency: For a creamier texture, add additional tahini as desired. Blend again until well incorporated. |
| 9 | Serve: Transfer the Baba Ganouj to a serving bowl, garnish with finely chopped parsley for a pop of color and freshness. |
| 10 | Enjoy: Serve your delicious Baba Ganouj with warm pita bread, hummus, tehina, and a side of chopped Israeli salad. Bon appΓ©tit! π₯ |
Nutritional Information:
- Calories: 246.1
- Total Fat: 15.1g
- Saturated Fat: 2.1g
- Cholesterol: 0mg
- Sodium: 29.4mg
- Total Carbohydrates: 25.4g
- Dietary Fiber: 12.3g
- Sugar: 6.6g
- Protein: 8.5g
Tags:
Vegetable, Southwest Asia (Middle East), Asian, Low Protein, Low Cholesterol, Healthy, Kosher, Savory, < 60 Minutes, Oven, Small Appliance
Tips:
- For a smokier flavor, you can grill the eggplant over an open flame instead of roasting it in the oven.
- Adjust the amount of garlic and lemon juice according to your taste preferences.
- To make this dish even healthier, consider serving it with raw veggies like cucumber or bell pepper slices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
